Start by hard‑boiling the Egg: place the eggs in a pot, cover with water, bring to a boil, then simmer 9–12 minutes. Drain, cool in cold water, then peel and set aside.
Pat the Chicken Thighs and Drumsticks dry and rub them with Lemon Juice and a generous pinch of Kosher Salt; set aside to marinate while you prepare the sauce.
In a large heavy pot, melt about 3–4 tablespoons of Niter Kibbeh over medium heat. Working in batches so the pan doesn’t overcrowd, brown the marinated chicken on all sides until golden; remove and set aside.
Add another tablespoon of Niter Kibbeh if needed, then add the finely chopped Onion. Cook slowly over medium‑low heat, stirring frequently, until the onions are deeply softened and caramelized—this can take 20–30 minutes but builds the stew’s signature flavor.
Stir in minced Garlic and grated Ginger and cook 1–2 minutes until fragrant. Sprinkle in the Berbere Spice Blend and toast briefly with the onion mixture to bloom the spices.
Mix in the Tomato Paste and cook for a few minutes to reduce its acidity and deepen the color. Return the browned chicken to the pot and add enough Water to come about halfway up the pieces.
Bring to a gentle simmer, cover partially, and cook until the chicken is tender and the sauce has thickened, about 30–40 minutes. Taste and adjust seasoning with more Kosher Salt and freshly ground Black Pepper as needed.
Add the peeled Egg to the stew for the last 10 minutes of simmering so they soak up the sauce. For extra richness, stir in a final spoonful of Niter Kibbeh just before serving.
Serve the Doro Wat hot alongside Injera, tearing the injera to scoop up the stew and eggs. Enjoy the stew with extra berbere on the side for those who like more heat.
